This is a lovely salad. The sweet potaotes combine well with the mango, and the bright green favas add protein and color.

Sweet Potato, Mango and Fava Bean Salad

Serving Size: 4


  • 4 med. sweet potatoes
  • 1 lg. ripe mango
  • 1/2 fava beans, blanched, and skins peeled
  • 2 tablespoons olive oil
  • 1 lime or lemon, juiced
  • 2 tablespoons agave or maple syrup
  • salt and pepper to taste
  • light dash of cayenne or Tabasco
  • small handful cilantro or mint
  • Salad greens of choice

Sweet Potato, Mango and Fava Bean Salad

  1. As it was a warm day, I did not want to “fire up” the oven, so I boiled the sweet potatoes. You can grill, bake or boil them, just make sure they are not too soft.
  2. Once the sweet potatoes have been allowed to cool, peel the skins and cut them into cubes.
  3. Place the sweet potato pieces in a large bowl.
  4. Prepare the fava beans. Blanch them, remove the skins and add to the sweet potatoes.
  5. Prepare the dressing by mixing the olive oil and lime or lemon, agave, salt and pepper and either a bit of cayenne or Tabasco according to your preference.
  6. Chop the cilantro or mint – use which ever you prefer – as a compliment to the salad.
  7. Peel and cut the mango into one inch cubes.
  8. Add the mango pieces to the sweet potatoes and fava beans.
  9. Lightly drizzle the dressing over the salad, add the chopped mint or cilantro and gently mix.
  10. We served the salad on a bed of sliced iceberg lettuce. It would be nice with any greens.